Let's bake the legendary 1912 Chocolate Potato Cake! - Recipe Below.

MY COOKBOOK: https://geni.us/BakingYesteryear

This is my favourite way make this icon :)
The 1912 written original is at the end of the video.

--CAKE--
1/2 cup salted butter
1 cup sugar
2 eggs
1/2 cup whole milk
1/2 cup riced/mashed russet potato
1 cup flour
2 teaspoons baking powder
1/2 teaspoon each of: cinnamon, cloves, nutmeg
1/2 cup GRATED semi-sweet chocolate (2oz, or half a baking-chocolate bar)
1/2 cup chopped nuts (I recommend walnuts)
-- FROSTING --
2 tablespoons salted butter
1 cup sugar
1/4 cup whole milk
2 oz semi sweet chocolate
1/2 teaspoon vanilla extract

Instructions | CAKE:
1.) Set diced potato to a boil until tender. I do not peel the potato.
2.) Cream together butter & sugar until fluffy and pale.
3.) Slowly incorporate the eggs, which have been beaten.
4.) Rice or mash potato in a separate bowl, then stir and cool with milk.
5.) Incorporate the potato & milk, mixing well.
6.) Combine flour, leavening & spices in a separate bowl.
7.) Gently incorporate the flour mixture, grated chocolate & nuts.
8.) Add batter to a buttered and floured 8x8 inch cake tin.
9.) Bake at 350 fahrenheit for 45-55 minutes.
Check at 40 minutes with a toothpick.
When inserted into centre then pulls away clean - the cake is done.

Instructions | FROSTING:
1.) Add all ingredients; save for vanilla, to a saucepan.
2.) Set to a LOW boil for 15 minutes, stirring occasionally at first. Remove from heat.
3.) Add vanilla, and beat to desired consistency.
4.) Apply frosting to the cooled cake.
Beating more will lead to a spreadable frosting - less so will lead to a thick, pourable glaze which will set wonderfully once cool.
Briefly chilling the boiled frosting will help to thicken, just stir before application.


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